Peach Prosciutto Corn & Basil Salad

There are few combinations that capture the essence of summer quite like juicy peaches and sweet corn. Add ribbons of salty prosciutto, verdant basil, briny feta cheese, and a bright homemade lime dressing, and you have a salad that's elegant enough for entertaining yet simple enough for a weeknight dinner.
This Peach, Corn & Prosciutto Salad celebrates fresh, seasonal ingredients without requiring much time in the kitchen. Every bite offers a wonderful balance of sweet, savory, salty, and tangy flavors with plenty of texture. Whether you're serving it alongside grilled chicken, steak, or seafood, or enjoying it as a light lunch, this colorful salad is one you'll want to make again and again while peaches are at their peak.

Why You'll Love This Salad

• Bursting with fresh summer flavors
• Ready in about 20 minutes
• Beautiful enough for guests
• Light, refreshing, and satisfying
• Easy to customize with your favorite greens and cheese

SIMPLE INGREDIENTS FRESH AT SUMMER'S PEAK

Tips for Success

• Choose peaches that are ripe but still firm enough to slice neatly.
• Grilled corn adds a subtle smoky sweetness that pairs beautifully with the prosciutto.
• Tear the prosciutto instead of chopping it to create delicate ribbons throughout the salad.
• Dress the salad just before serving to keep the greens crisp.

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Delicious Variations

• Add grilled chicken for a complete meal.
• Substitute burrata for an extra creamy presentation.
• Toss in avocado for even more richness.
• Try goat cheese instead of feta for a tangy twist.
• Sprinkle with toasted pumpkin seeds for additional crunch.

What to Serve With It
This salad pairs beautifully with grilled salmon, herb-marinated chicken, pork tenderloin, or a crusty artisan baguette. It's also a wonderful addition to brunch spreads, backyard cookouts, and summer picnics.
A Taste of Summer
Simple recipes often become the most memorable, especially when they let fresh ingredients shine. Sweet peaches, crisp corn, salty prosciutto, fragrant basil, and a zesty lime dressing come together in a salad that's as vibrant as the season itself.
Whether you're harvesting from your garden, shopping at the farmers market, or simply looking for a fresh new way to enjoy summer produce, this Peach, Corn & Prosciutto Salad is a delicious reminder that the best meals don't have to be complicated—they just need great ingredients.

Peach Prosciutto Corn & Basil Salad with Lime Vinaigrette

Ingredients

For the Salad

• 2 ripe peaches, sliced
• 2 ears fresh sweet corn (or about 1 cup corn from frozen that’s been thawed)
• 4 ounces prosciutto (we’ll be crisping this up)
• ½ cup crumbled feta 
• ¼ small red onion, very thinly sliced (or pickled red onions) optional
• 1 cup fresh basil leaves

Fresh Lime Dressing

• 3 tablespoons extra virgin olive oil
• Juice of 1 lime
• 1 teaspoon agave or honey
• 1 teaspoon Dijon or stone ground mustard
• Sea Salt and freshly ground black pepper, to taste

Directions
If using fresh corn, grill it until lightly charred or I cooked mine on broil in my air fryer for 5 minutes. Let it cool before cutting the kernels from the cob.

For the prosciutto, let bake in a 350 oven on a parchment lined baking sheet for about 8 minutes until crisp or I used my Air Fryer to crisp them up in about 2 minutes.  Cool slightly, then roughly chop or tear into ribbons.

In a small jar, shake together the olive oil, lime juice, agave, Dijon mustard, salt, and pepper until smooth.

Combine all the salad ingredients in a large bowl, saving crispy prosciutto for last so it remains as crisp as possible.  Toss gently.
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Drizzle with the fresh lime dressing just before serving. Sprinkle with crispy prosciutto.  Serve immediately.

Alternatively you can arrange over a bed of greens to make a larger salad.